Organic acids in wine are omnipresent in winemaking. Some of them are present already in the grape while others appear during fermentation. The sum of organic acids and their composition have a direct influence on the taste of the respective wine. In this application a wine is tested for minor organic acids, especially shikimic and iso-citric, besides typical acids and anions. The separation is performed by anion chromatography applying a low-pressure gradient to achieve the required selectivity.